Roasted Eggs and OJ

Roasting and baking eggs was an important method of early
cookery when people prepared foods over open flames. Even though it’s not as
popular today, the technique still turns out a delicious meal. Today, roasted
eggs are usually referred to as shirred
eggs. Most often they are prepared as a savory breakfast, but when you’re in the mood for something sweeter, try roasted eggs with a morning classic: orange
juice. This recipe makes a breakfast for 1.

Ingredients:

1 tsp butter

2 farm-fresh eggs

Juice and zest of 1
orange

1 tbsp cream

Pinch of salt

Pinch of sugar

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Butter a small
ramekin, and crack the eggs into it. Whisk the orange juice, zest, cream, salt
and sugar together. Bake the egg for about 8 minutes or until the white is just
beginning to set. Then pour in the orange juice mixture and bake for another
couple of minutes to maintain a runny yolk, or about 5 more minutes for fully
cooked eggs.

See Also: Check out our June/July issue for even more egg recipes, including the other preparation of roasted eggs you see above: Roasted Eggs and Joe.